Dal Makhani

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup red kidney beans, soaked overnight
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 4 tbsp butter, divided
• 1/4 cup cream
• Salt, to taste

Instructions

1. 1Boil the soaked lentils and kidney beans together until very soft, about 40 minutes, adding water as needed.
2. 2In a separate pot, melt 2 tbsp butter, sizzle cumin seeds, and sauté onion until golden.
3. 3Add ginger-garlic paste, tomato puree, and chili powder, and cook until the oil separates.
4. 4Add the cooked lentils and beans with their liquid, and simmer on low heat, mashing some beans, for 20-25 minutes.
5. 5Stir in the remaining butter and cream, and simmer 5 more minutes.
6. 6Season with salt and serve hot with naan or rice.

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